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ardysez

~ surrender to yourself

ardysez

Tag Archives: coffee

giddyup to the coffee horse…

17 Tuesday Jul 2018

Posted by Ardys in Alice Springs, Food

≈ 11 Comments

Tags

alicesprings, coffee, coffeehorse, lifestyle

To say I don’t get out much would probably be an understatement. I’m not a gadabout when we are in town. I don’t like crowds so I don’t even attend exhibition openings, choosing to go after the opening to see an exhibition. I see many amazing sights when we travel so when I’m at home, I’m at home…except… that my good friend introduced me to the Coffee Horse.

coffee-horse-alicesprings

My good friend, Betty helping me solve the problems of the world! Note the rocky outcrop in the distance.

It is hard to put into exact words why the Coffee Horse has me infatuated, but it does. Betty feels the same. Some of the reasons we love living in Alice Springs are the down to earth experiences of having the bushland nearby, a thriving arts community and people wanting to ‘have a go’ at doing something a bit unusual.  Coffee Horse has it all. I hope I haven’t gone and spoiled it now that I’ve let the cat out of the bag! We also like that Alice is a small enough place that you can get to know the owners of the various shops, but big enough to be anonymous if you want to be…more or less.

Of course the flip side of our isolated, small town life is that we sometimes long for the finer things the city can offer. Recently, and arguably, our best hairdresser in town closed its doors after 36 years and some of us are mourning the loss and wondering if we are doomed to be follicle-ly challenged for the remainder of our days. So, it is with great appreciation, that we have discovered another place which feels special.

Many of you will have seen or procured coffee from a ‘coffee van’. On our recent travels a coffee van in the middle of nowhere seemed like a little miracle. One coffee-less morning on a lonely stretch of road in New Zealand, my husband and I saw a handwritten sign, alerting us that we could get ‘good coffee to go’–on a stretch of road that looked highly improbable. In fact my husband stated his doubts aloud, in the form of a chuckle when I proposed we might find coffee on the road between Franz Josef and Haast. He further expressed doubt as to the quality of such a find, to which I responded, ‘you can get a very good cup of coffee from a coffee van’. Moments later, like a mirage in the wilderness, there it was, the coffee van. Festive flags motioning us with their siren-call-promise of a great coffee. It was all true. I promise. It’s not often I’m right, but on this occasion I was…absolutely.

Salted Caramel Cheesecake beacons!
Salted Caramel Cheesecake beacons!
Who is that hanging about over my shoulder???
Who is that hanging about over my shoulder???
Good coffee and a little sewing or reading, thank you very much.
Good coffee and a little sewing or reading, thank you very much.

Meanwhile back in Alice…The Coffee Horse is an unassuming, small, repurposed caravan, located on a lot with a thriving art supply and framing business. Also, located next to it on the same lot is a shoemaker. I don’t mean a shoe repairer, I mean a shoe-maker of fine custom fitted shoes, for which you have to wait. Quality takes time. His website says requests are currently closed but you can leave a contact when there is an opening. Good for him. Sprinkled about the grounds is evidence of the creative hearts that have passed through this place—sculptures made from ‘junque’ and repurposed items —one person’s trash is another’s treasure…

At the back of the lot, behind the outbuildings, sits one of Alice’s many rocky outcrops. Sometimes when we are sitting and soaking up the winter sun, or shaded from the heat in summer, you can see kangaroos hopping through the scrub. Now you don’t get that in a city cafe!

People from all around this light industrial area come to fill their ‘keep cups’ and have a break from their day.  Some buy the custom made pottery cups, or opt for the standard, mismatched mugs and cups. The coffee that fills them is second to none. Decaf is my poison of choice and it is as good as any I’ve ever had. They make lovely toasted sandwiches (I’ve heard) and their vegan, grain-free treats are delicious (I’ve dabbled). There is no loud music playing, just the coming and going and quiet conversations of patrons. Some quietly indulge in a book, or sewing, others have their heads down in their phones, though I don’t see that very often. Most people are quietly chatting and laughing. It is a happy place. Even Alison, who operates this little oasis, gets a short break now and then. You can find the Coffee Horse on Instagram. Her new creation opens at a second location, near Watch This Space Gallery, next week. It will be called the ‘Silver Brumby’–a ‘brumby’ is a wild horse. We will check it out and report back to you.

vzZai2wRRJu4qpL++8AazQ

Creator of the Coffee Horse, Alison, soaking up some winter sun.

Who would have thought a young woman with an old repurposed caravan could draw me out of my house and into an alternative comfort zone?

In Alison’s words ‘May the horse be with you!’ And with you Alison…and with you.

 

**I have not received any payment or even free coffee for this post, I just thought you might enjoy this slice of Alice Springs life.

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the road to Fleur’s place…

02 Saturday Jun 2018

Posted by Ardys in Food, Travel

≈ 14 Comments

Tags

coffee, fairypenguins, fleursplace, newzealand, Travel

There is probably little left that I can add to what has already been said about Fleur Sullivan, either by herself or by the many thousands who have eaten at one of her restaurants. Even when the renowned Rick Stein was asked if he could eat any place in the world, where would it be? Answered Fleur’s Place in Moeraki ‘because how could you want anything more?’fullsizeoutput_3f58

Fortunately a colleague had mentioned this to Don some weeks before we began our trip, because you definitely need a booking to be assured of a table. We had only a couple of hours’ drive between Dunedin and Oamaru the day we drove through Moeraki, and we planned it so we could have lunch at Fleur’s Place. But first…we had to take me to Mazagran Espresso Bar* before leaving Dunedin. I needed another one of the best coffees I’ve ever had, having also had one the day before. Thank you Mr. Google. Don is very patient with my coffee addiction, just as I am patient with his wine enthusiasm. We have suffered worse.

Mazagran roasts and grinds their own coffee beans to order.
Mazagran roasts and grinds their own coffee beans to order.
Only 11 seats in the café, four of them outside
Only 11 seats in the café, four of them outside

All coffee-d up and ready for the next leg of our adventure we decided to explore an area just south of Moeraki called Shag Point. And yes, we did see the real life idiom ‘Shag on a rock’ that is a familiar Aussie description for someone hanging about, alone. Shags are a type of bird, and they were true to their reputation, lonely and abandoned looking, though in large groups. I know, makes no sense.  It was also a viewing point for the native New Zealand fur seals. They lazed about that sunny morning on the well worn cliffs…looking for all the world like large brown…well, you know…logs. Ahem. My iPhone makes them look smaller and farther away than they were. They were enormous. It was heartening to see them in quite a few places around the South Island during the three weeks we visited. They had been endangered at one point, hunted to near obliteration for their fur, but are now protected and have repopulated well.

fullsizeoutput_402c

native fur seals basking in the sun

It was still a bit early for our one o’clock lunch at Fleur’s so we drove up the coast just a few minutes passed the turn off to Moeraki to view another natural phenomenon, the Moeraki boulders. These are very peculiar, perfectly round, rock formations like nothing we had ever seen. Some looked as if the cliffs were giving birth, revealing the boulders where they must have formed millions of years previously.

visitors shown at the boulders, for scale
visitors shown at the boulders, for scale
birth of a Moeraki boulder
birth of a Moeraki boulder
boulder of Moeraki with large seaweed
boulder of Moeraki with large seaweed

Finally, the time was near when we could deliver ourselves to the much anticipated lunch. Still being a few minutes early, we slowly approached, observing the setting from across the bay, then closer, letting the ambiance soak in. The restaurant was purpose built but it has the casual feel of a hybrid fisherman’s cottage come boat shed. Inside, neatly scrawled all over the walls and window sills patrons had left their names and often their gratitude for Fleur, praise for the food and atmosphere. (I guess people just need to validate their having been in a place, as per last post…) Once again, we had never been any place quite like it. This was becoming a mantra for our visit to the South Island.

detail of inscribed window frames 'fish heaven on earth' says one...
detail of inscribed window frames ‘fish heaven on earth’ says one…
Fleur's Place from across the small bay
Fleur’s Place from across the small bay
interior with bum :)
interior with bum 🙂
Fleur's Place front entrance
Fleur’s Place front entrance
what remains...
what remains…

If you don’t like seafood you probably wouldn’t have liked the menu, however, we were spoilt for choice. Given my consumption limitations I stayed with my new favourite fish, Blue Cod, a New Zealand speciality. It was pan fried with no flour and served on a bed of the freshest cooked vegetables, accompanied by home made tartar sauce and lemon. That fish had probably been swimming around only 12 hours previously and the freshness was definitely reflected in the flavour. Now, I didn’t really need dessert, but if you think a little thing like that was going to stop me trying Fleur’s Crème Brûlée, you don’t know me very well! Don ordered an apple crumble with homemade ice-cream for his dessert. We did not need dinner that evening. And this time, that really did stop us!

Blue Cod with fresh vegetables and home made tartar sauce
Blue Cod with fresh vegetables and home made tartar sauce
apple crumble with homemade vanilla ice cream
apple crumble with homemade vanilla ice cream
crème brûlée a la Fleur
crème brûlée a la Fleur

Fleur’s Place was really as much an experience as it was a restaurant. Watching 76 year old Fleur hefting boxes around and fussing about place settings, then sitting down with some of the diners, and then returning to her duties was like a well rehearsed play. Two of the people who served us had French accents and one was New Zealand. We wondered with Fleur’s french name if there was a connection and I suppose I will find out if I read her memoir. (there is a nice photo of Fleur on the cover)

The entire experience was delightful from beginning to end and we kind of hated to leave when our meal was finished. So we wandered around outside and I happily took a few more photos.

Finally able to shed our jackets for a while on this sunny day.
Finally able to shed our jackets for a while on this sunny day.
Notice the reused bottles of 'gin' containing table water...
Notice the reused bottles of ‘gin’ containing table water…
IMG_2460
IMG_2465

large fur seal that slept through the entire arrival of visitors and the fairy penguins

Somewhat reluctantly we drove on to what was our destination for the next three nights. Our accommodation in Oamaru (Fleur’s hometown) was a 1930’s B&B. Our hostess gave us details and said it was an ideal evening to go and see the Fairy Penguins arrive on shore. So off we went to purchase tickets for the nightly arrival of the adorable, little blue penguins. When I say little, I mean tiny. They are only about 30cm (12”) tall, some even smaller. They come in after dark, in ‘rafts’ (groups) of about 20-30 at a time. The water is rough and they have to scramble up a rocky bank and you fear for them every time. But this is their life and they are well adapted. That night 148 arrived and scurried across the open ground between the two pavilions of spectators. We were told to be very quiet and there was absolutely no photography allowed so you will have to check out this link and imagine the cuteness overload! I still smile every time I recall those impossibly small, blue darlings*.

We arrived ‘home’ at our B&B, very cold from being on Penguin watch, but our hosts had turned on the electric blanket, the under floor heating in the bathroom, and the heater for the room. Now you don’t get that in a hotel!! We snuggled in, dreaming of Fleur’s and little blue apparitions.

When I think back about this day, I see that it embodied the very essence of New Zealand. It had been a perfect banquet of quirkiness, kind people, wild animals, and amazing food, against a backdrop of stunning beauty, wrapped up in one delicious day. The road less traveled is a wonder.

IMG_2426

boulders and the sea

*Mazagran is a cold, sweetened coffee drink that originated in Algeria

*The only other place in the world you can see fairy penguins in the wild, besides New Zealand, is Phillip Island in Australia. The observation stands in Oamaru were built well after the preservation of the dwindling colony was reversed and all steps have been taken to protect this naturally occurring colony.

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the strain of it all…

22 Friday Jan 2016

Posted by Ardys in Food

≈ 12 Comments

Tags

coffee, Coffee Cone, cold brew coffee, decaf coffee, homemade iced coffee, homemade ricotta, ricotta, Ricotta cheese

Our weather has fluctuated wildly from beastly hot to unseasonably cool and humid, and today, very hot and humid. It leaves me feeling as if I wish we didn’t need to eat so I wouldn’t have to shop and cook! There’s been a lot of straining going on in my kitchen lately…of the consumable kind. I have two simple recipes that have sparked my days a bit, and the only thing they have in common is both require straining. The preparations are much simpler than my explanations below will indicate, I just want to give you some background on things.

Cold Brew Coffee

Have you heard of ‘cold brew’ coffee? I have been hearing about it, and even drinking it, when in Adelaide, for about a year. I hadn’t taken the trouble of finding out the process but loving coffee as I do, and almost never being able to get a decaffeinated iced coffee, I thought I would investigate.

Iced, decaffeinated coffee (and gluten free pumpkin cake)

Iced, decaffeinated coffee (and gluten free pumpkin cake/bar)

Descriptions of the process were simple and almost identical except for the equipment they wanted to sell to make it. I just don’t want anything else to have to store in my kitchen. So, I experimented with the coffee grinder that I already have, a recycled jar and my beloved coffee cone. Presto! I have really delicious decaffeinated iced coffee whenever I want it (minus the whipped cream used to style the coffee for the photo!). For the most part, I use good quality, water processed, decaffeinated beans, but I have made the cold brew with both regular and decaf beans and it works the same. I’m sure you could also brew it with already ground coffee, but as with hot brewed coffee, freshly ground tastes better.

I only make enough to last me a few days at a time because it is easy to make, but because it is low acid, apparently it keeps for a couple of weeks in the refrigerator if you want to make a larger batch. Most of the instructions I read called for keeping the ratio of coffee to water at about 1:8. The strength I am happiest with is slightly stronger than that, allowing for the milk which dilutes the strength, so you can adjust it to suit your own tastes. You may not like milk in your iced coffee at all OR you can also have nut milk in it. I also have cashew milk sometimes and that is delicious too.

after 24 hours, strain into jar and store in fridge up to 2 weeks

after 24 hours, strain into jar and store in fridge up to 2 weeks

pour ground coffee and water into a jar

pour ground coffee and water into a jar

1/4 C coffee beans on a course grind setting

1/4 C coffee beans on a course grind setting

1/4 C coffee beans (decaffeinated or otherwise), ground on course grind, as for French Press

2 C bottled or other preferable water. I use bottled because Alice Springs water has a lot of minerals in it and doesn’t make coffee or tea taste as nicely as bottled water.

Method:

• Grind 1/4C coffee beans (which amounts to more than 1/4C of grounds if you decide to use pre-ground coffee)

• Put into jar

• Add 2 C water of choice (not heated, just room temp is fine)

• Stir grounds so that everything is wet

• Screw lid onto jar

• Soak for 24 hours, either at room temperature or in the fridge

• Pour brewed coffee into coffee filter placed in a cone or strainer or other receptacle placed over a bowl or jug or jar

• Pour strained coffee into jar and store in fridge for up to two weeks.

How easy is that? Grind, soak, strain, drink.

Ricotta Cheese – homemade

As promised, here is the ricotta recipe I have recently made. I need to preface this with a cautionary note about the varieties of cream and milk one uses for this and the accordingly varying results. Recently I couldn’t find my normal cream so I used a Tasmanian double cream and the ricotta came out very dry. This wasn’t a problem for me, I just added some good organic plain yogurt to it to use it, but it may not be your preference. I think the cream is the reason this doesn’t go ‘rubbery’ like other ricotta recipes I’ve tried, but I could be wrong. I’m no expert so let me know how you go with it.

8 C (4 C) whole milk (the best you can find, I like bio-dynamic or organic)

1 C (1/2 C) heavy cream (the best you can find, but NOT thickened)

1 1/2 tsp (3/4 tsp) sea salt

3 T (1.5 T) lemon juice

two layers of cheesecloth

large bowl

colander

premeasured ingredients (milk is on the stove) and straining setup

pre-measured ingredients (milk is on the stove) and straining setup

Pour milk and heavy cream into a 5- to 6-quart pot, along with 1 1/2 teaspoons of sea salt.

Squeeze 3 tablespoons of lemon juice into a small bowl and set aside.

Line a colander with two layers of cheesecloth, and set over a large bowl.

1) With the burner on medium high, heat the mixture, stirring occasionally to avoid scorching, until it foams and just comes to a boil. Watch the pan like a hawk because milk will froth, boil and then heave itself up over the sides of the pan so fast it will make your head spin. Just stand there and watch it and as soon as it foams and starts to heave, turn the heat down to low, sooner if you are cooking with electric.

2) As soon as the heat is on low, add the lemon juice. The citric acid in the lemon juice will help the milk solids curdle.

Ricotta after draining for 5 minutes.

Ricotta after draining for 5 minutes.

3) Let the mixture simmer, stirring gently, until it forms small bits of cheese (the curds). It will take about 2 minutes for small curds to form. If you’d like your ricotta to be drier with larger curds, let it simmer for 2 minutes more. I simmer for 2 minutes only, because I like a moist, small curd that can be spread on toast or mixed with yogurt on fruit or cereal.

4) Carefully pour the mixture into your prepared colander that you have set over the large bowl to strain the curds.

Ricotta and whey.

Ricotta and whey.

5) The original recipe said to let the mixture drain for 7-10 minutes or until the ricotta is how you like it—whether that’s tender and spreadable or firm and dry. The longer you let it drain, the thicker the ricotta will be. For the same reasons as above, I only let mine drain for 5 minutes.

homemade ricotta with raspberries and hone on gluten free pumpkin bread

homemade ricotta with raspberries and honey on gluten free pumpkin bread

ricotta with avo, sunflower seeds and broccoli

ricotta with avo, sunflower seeds and broccoli

The ricotta will keep in the fridge for 1 week, though you’ll probably finish it long before then, if you have help eating it. I am the only one in my house who eats it so I make half a recipe (in parenthesis above) and it works beautifully. I think it is the cream and the short cooking/draining times that make this the consistency I like, but experiment with it for your own tastes. I’ve tried making regular, whole milk ricotta without the cream and I didn’t like it as much as this one, but each to our own tastes. You can also reserve a jar of the whey milk to use in other recipes. It is a little salty, however, so keep that in mind. Lately, I have been soaking chia seeds in a small amount of whey liquid and then adding yogurt and berries and seeds to it for breakfast. I have also read that the whey is good to add to creamy style soups, and to use as liquid in bread baking and in smoothies.

(for quick reference I have included recipes for the coffee, ricotta, cashew milk and pumpkin bars under the ‘Food’ menu on the head of this blog)

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Coffee and a story…

06 Thursday Feb 2014

Posted by Ardys in Food, Life

≈ 18 Comments

Tags

Bethel, coffee, Coffee Cone, friends, life, Ohio

When I was 5 and first knew the V family

When I was 5 and first knew the V family

I thought I’d share with you my most favourite kitchen device of the moment… But first a little story…about the gentleman who introduced this little gem to me… Mr V.  Don and I have both known Mr V since he was our primary school principal. His wife was my first grade teacher, and their daughter was in my Kindergarten class and friend all through 12 years of school and to the present day.  You can do that when you grow up in a small town.

24 years ago, us & them

24 years ago, us & them

It so happened that their elder daughter was the same age as Don, and was his classmate.  She married a fellow who was from our town and a friend as well. We have lots of connection with this family!

When we return to visit the US, we often visit the V Enclave, who have migrated to a beautiful place in central Florida (a couple of the children live elsewhere, but the two from the above description are in Florida).  Mr V, who is now in his mid-eighties, has always been a quietly confident, and very unique kind of person. He was, and is, the quiet achiever…a zen-man, happy within himself, accepting of life, comfortable to be who he is. To begin with, he did most of the cooking for the family.  Back in the 50’s and 60’s in small town America, that was almost unheard of.  And he did not make ordinary food. He made amazing food… homemade pasta and ravioli, Italian Christmas pie, brandied fruit, red velvet cake. OMG.  These were such exotic creations in our little town, and to my palate.

Mr & Mrs V

Mr & Mrs V

In addition, he and Mrs V collected antiques, furniture, glassware, a huge number of salt cellars as well as other ornaments. Mrs passed away too soon. We weren’t finished enjoying her and her laugh. The last time we caught up with Mr and the Florida Enclave, they presented me with one of the salt cellars from their collection.  I was unspeakably grateful, and it has pride of place on my sideboard.

Salt Cellar

Salt Cellar

Mr V also made quilts.  And he knitted.  Almost every visit he has discovered something new and tells us about it.  He is lovingly supported at home by his children and he still insists on making beautiful meals when we visit, despite his frail health. Recently we visited, and we stayed at his house. In the morning he pulled out his little coffee cone to make coffee. What’s this??? I was on that baby, like white on rice. How does it work? Where can I get one?

It has become my morning ritual.

My red coffee cone

My red coffee cone

What an inspiration Mr V has been and continues to be.  Every morning I drink my coffee and think of him and his family and our good fortune for knowing them.

IMG_8447My coffee cone cost $5 in the USA (Amazon.com) truly a bargain, but I have located one here in Australia that is less than $10 (plus freight) and so with the freight difference ends up costing about the same… and they sell filters too.  I use unbleached filters that are easily composted.  The beauty of it is, ease of clean up, the perfect amount of coffee each time, no grounds in the bottom of the cup, and the perfect brew each time. My husband doesn’t drink coffee and I am not fond of reheated coffee, so making it fresh, one cup at a time is ideal for me.

Above is the coffee I use. I’m sure grinding my own would be awesome, and I see a birthday in my future. Are you reading dear daughter and husband????

xx Ardys

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Restraint? – hold on a minute!

24 Tuesday Sep 2013

Posted by Ardys in Life

≈ 4 Comments

Tags

coffee, health, healthy eating, humanity, life

Too much of a good thing can be wonderful!  –Mae West

Just finished the last swallow of my coffee.  It is not quite 6am and already I’m wishing I had a second cup.  But I have learned, a second cup is just not the same.  The first cup each morning is perfection, but after that, subsequent coffees simply don’t measure up. Such is the life of the addicted!

Why are most things in life like that?  It is only when you have abstained for a while that the experience is born anew.  (careful, careful… let’s not let this drift into suggestive territory…)  I can’t say I have truly learned this deep down ‘in my waters’ as the old folks used to say.  In my head I know it, but in practice I sometimes still allow myself to have the second (and third) piece of chocolate, the second cup of coffee, the second morning of not doing my exercises, in hope that a miracle of Universal benevolence will occur.

Yesterday I heard a nutritionist, whom I respect, say that in her practice she encourages people to restrain their portions and eat only when hungry.  The subject of ‘grazing’, which is a popular way of eating, came up and she said when she is working with a person who needs to gain weight, eating often is the method she recommends!! This was disappointing like the first time a boy said to me ‘I’ll call you’ and I believed him. Seriously. She went on to further say, most of us never quite feel hungry, or full, when we graze.  Apparently we need to feel those two extremes (but not too much of either) for the right chemical things to happen in our bodies to keep us in balance, weight-wise.  So where’s the damn manual?  Can’t somebody figure out this whole ‘being human’ thing, PLEASE??

green tea

green tea

It is said ‘discipline is just choosing between what you want now and what you want most’.  Hmmm.  Right now I want the most pleasure.  Have I got it?

I used to have two cups of coffee every morning. But most days I cut out the second cup, since it is not as satisfying as the first, and I’ve replaced it with green tea.  I like green tea and I enjoy drinking it plain, no honey or lemon or anything.  So it’s virtually calorie free.  You would think, according to conventional wisdom, cutting out that 150 calories each day would see me lose weight… but it did not.  Of course some demon spawn will say, ‘Oh but you must have replaced those calories with something else’.  Well, okay, if you say so, but I am unaware if I have, and I have given it a lot of thought over cake…

My mantra, ‘Moderation, and lots of it!’

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My Cups

15 Monday Apr 2013

Posted by Ardys in Uncategorized

≈ 3 Comments

Tags

coffee, Collections, home, life, tea

Recently I caught myself looking through my collection of mugs for just the right one from which to drink my afternoon cup of herbal tea.  As I reached for the perfect one with the happy, yellow wattle flowers on it, I realised I always choose this cup for my green or herbal teas.  Odd.  A few days later, on a cool, rainy autumn day, I was making some tomato soup because it seemed warm and comforting.  It immediately came to me in a flash which mug was the perfect choice from which to drink. The gorgeous, hand painted mug made in Tuscany that I bought over 25 years ago and which seemed a small fortune when I bought it.  I had gotten more than my $28 worth during those years.  It awakened in me my connection with all things Italian every time I held it.

Image

ImageIn the mornings when I am anticipating my caffeine addiction, it’s all about the coffee.  So my mug of choice is a porcelain one that has a thinner edge but the mug itself is large enough to give me the required hit of wakefulness.  The colourful decoration of high heels is pure fantasy.  It has been a decade (at least) since I have been able to wear high heels, though this fact did not keep me from buying one last pair a few years ago!  For some reason it reminds me every morning to be hopeful for the potential of the day in front of me.

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At the other end of the day, as a little aid to slip off into the land of nod, I sometimes enjoy a cup of warm milk with some honey in it.  Always, always this soothing, creamy sweetness must be sipped from my fat little mug that I have had for over 35 years.  It is fairly nondescript, and yet, special in its simplicity.  Everything about it says ‘goodnight’.  It is not highly embellished and stimulating, but humble and quiet and earthy.

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Until a few days ago it had never occurred to me the importance of my chosen drinking vessels.  And today it seems to me the real importance is my own good fortune to enjoy these moments and to have had the kind of life that affords me such comfort.  My cups runneth over….

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